Crisscross Peanut Butter Cookies
From The Cookie Party Cookbook: The Ultimate Guide to Hosting a Cookie Exchange
St. Martin's Press/Macmillan by Robin Olson (www.cookie-exchange.com)

2½ cups all-purpose flour
1½ teaspoons baking soda
1 cup (2 sticks) butter, softened
1 cup firmly packed dark brown sugar
1 cup granulated sugar
2 large eggs
1 cup crunchy peanut butter (I like Skippy Super Chunk)
2 teaspoons vanilla extract

In a bowl, sift together the flour and baking soda; set aside. In a separate bowl, mix the butter
and sugars, then add the eggs and beat well.  Add the peanut butter and vanilla and beat until
smooth and fluffy. Slowly pour the flour mixture into the creamed mixture and beat until
thoroughly combined. Chill the dough for at least 1 hour.

Preheat the oven to 375°F/190°C. Line the baking sheets with parchment paper. Roll the chilled
dough into 1-inch balls and place on the lined baking sheets. Dip the tines of a fork in flour and flatten
each ball with the fork, making a crisscross pattern on each.

Bake the cookies for 8 to 10 minutes. Remove from the oven, cool on the baking sheets for 1 minute,
then transfer to wire racks to cool completely.   Makes 6 dozen cookies